BEEF TENDERLOIN

WITH RUFUS RED BLUE CHEESE SAUCE

Tenderloin

1/4 cup Butter

1/2 tsp. Coarsely ground black pepper

2 cloves Minced fresh Garlic

2 to 3 lb. Beef Tenderloin

Sauce

2 Tbsp. Butter

4 oz. Crumbled Blue Cheese

1 cup Chicken Broth

1/4 cup Liberty Vineyards Rufus Red wine

8 oz. Sliced fresh mushrooms

1/4 cup Chopped Walnuts, toasted

1/2 cup Pine nuts, toasted

3 or 4 Thinly sliced green onions

Preheat oven to 400° F. In skillet melt 1/4 cup butter; stir in pepper and minced garlic. Cook tenderloin in skillet over medium heat until browned on all sides (7 to 9 minutes). Remove tenderloin from skillet and place in 13"x9" baking pan. Reserve pan juices and browned particles from skillet. Bake tenderloin for 35 to 50 minutes or until meat thermometer reaches desired temperature (140° for rare, 160° for medium, 170° for well.) Let rest before carving.

While the tenderloin is cooking, prepare the sauce. Melt 2 tbsp. butter in the skillet with reserved pan juices and reserved browned particles until sizzling. Stir in blue cheese and cook over medium heat, stirring occasionally, until cheese is melted (4 to 5 minutes). Stir in chicken broth and wine, add mushrooms. Continue cooking, stirring occasionally, until mushrooms are tender (5 to 6 min.). Stir in remaining sauce ingredients. Serve over carved tenderloin. Serve with a glass of Liberty Vineyards Barrel-Select Noiret or Rufus Red.